Cheesy Cabbage Gratin with Three Cheeses

Name: Cheesy Cabbage Gratin with Three Cheeses
Prep time: 30 min
Cook time: 75 min
Total time: 105 min
Ingredients: 1 medium green cabbage (cut lengthwise into 8 wedges); 2 tablespoons extra-virgin olive oil; Kosher salt and freshly ground black pepper (to taste); 2 cups heavy cream; 4 cloves garlic (minced); 1/4 teaspoon ground nutmeg; 1 teaspoon smoked paprika; 1/2 teaspoon dried rosemary; 1/2 cup freshly grated Parmesan; 1 cup shredded mozzarella; 1 cup shredded cheddar cheese; 4 sprigs fresh thyme

Recipe Video Print

I have declared here many times that I will make you love cabbage. It’s such an underrated veggie, full of delicious potential. Take a look at this ultra-cheesy cabbage gratin casserole, featuring perfectly roasted cabbage wedges cooked in a luxurious, creamy sauce made with three types of cheese. It can easily be served as a vegetarian main dish or a sophisticated side dish.

Very cheesy cabbage gratin on a serving spatula.

Cabbage Gratin takes this humble vegetable into fancy and elevated territory! It’s a take on creamy potato gratin, aka comfort food heaven. I usually take it to potlucks, and everyone can’t get enough. Also, if you follow a low-carb diet, serve it with juicy air-fried steak bites instead of mac and cheese, and you won’t even miss the pasta.

Why you will love this recipe
What you will need
How to prepare
Expert tip
Recipe variations and add-ins:
Serving suggestions:
How to store leftovers:
Frequently asked questions
More cabbage recipes:

Whatever you do, don’t skip roasting the wedges. It draws out the sweetness from the green cabbage while giving it flavorful, caramelized edges. It also releases moisture, so you get a thick and creamy white sauce instead of a watery mess. If you follow a low-carb diet and want to impress your friends, you should definitely make this dish! No one will miss the carbs. The cheesy cabbage gratin is so hearty, filling, loaded with flavor, and most importantly, lots of cheese: I used Parmesan, mozzarella, and cheddar!

Roasted cabbage gratin with three types of cheese.

Why you will love this recipe

Only a few ingredients: Cabbage, cheese, cream, and seasonings are all I need to make this delicious dish. It’s a simple side dish or entrée that always gets rave reviews.
Inexpensive dinner: I can turn this into a meal that costs less than a few dollars per serving with just a few more vegetables or some protein.
Gooey cheese: With 3 kinds of cheese, this gooey casserole is a hit with everyone, including the kids. I have no trouble getting even picky eaters to clean their plates.
Prep ahead: I can prep this a day ahead and just pop it in the oven to heat when I’m ready to serve it for a quick meal.

What you will need

Overhead shot of cabbage gratin ingredients in bowls on a wooden table.

Produce: A medium green organic cabbage, cut into 8 wedges. I add minced garlic to infuse the cabbage with a robust garlicky flavor.
Cheeses: Cheddar offers a sharp flavor and a high fat content. Mozzarella adds subtle sweetness and gooey, stretchy texture. Parmesan elevates the cheesy flavors with its salty, umami bite, cutting through the creaminess.
Wet ingredients: Extra-virgin olive oil provides a healthy fat to roast the cabbage for caramelization and help create a silky mouthfeel. Heavy cream is the base that holds everything together with a rich, velvety thickness.
Seasonings: Besides salt and pepper, I also add ground nutmeg for warm depth and nuttiness, smoked paprika for earthy smokiness, and dried rosemary for herbal woodiness. I roast with fresh sprigs of thyme on top for hints of mint and citrus.

How to prepare

Preheat the oven: Preheat the oven to 350 degrees F, cover a large baking sheet with aluminum foil, and spray a 9×13 baking dish with oil.

Roast the cabbage: Then I place the cabbage wedges on the foil, drizzle them with olive oil, and generously sprinkle them with salt and pepper on all sides. I roast the cabbage for 45 minutes, turning it once after 20 minutes, until it is tender.

Whisk the sauce: In the meantime, I whisk together the cream, nutmeg, garlic, rosemary, paprika, and parmesan in a medium bowl, then set it aside.

Photo collage of steps how to make cheesy cabbage gratin.

Add the cheese: After it is done, I put the cabbage into the prepared baking dish and pour the cream sauce on top, sprinkling the cheddar and mozzarella on that before the thyme sprigs.

Bake the cabbage: The whole thing goes back into the oven for about 30 minutes, until the sauce thickens and the cabbage is golden brown. The cheese on top should be light brown and bubbly.

Rest and serve: Finally, I remove the thyme sprigs and let it rest for 10 minutes to thicken before serving.

Overhead shot of cheesy cabbage gratin casserole.

Expert tip

Best cabbage for gratin

I recommend using green cabbage or Savoy cabbage, which is best, because its textured leaves hold the sauce without retaining water. The leaves are thinner and less watery than those of green cabbage. If you decide to use green cabbage and have a few spare minutes, it is best to sear it first so it caramelizes and traps the excess liquid.

More tips to consider:

Instead of roasting the cabbage, it can be seared in a hot skillet for caramelized edges.
Keep the sauce from running by adding a cornstarch slurry. Simply mix 2 tablespoons of cornstarch with 1 tablespoon of cold water until the cornstarch dissolves, and then add it to the sauce.
Salt the cabbage and let it sit for about 15 minutes. Then blot it to remove excess moisture before roasting.
I highly recommend shredding your own cheese. Pre-shredded cheese contains stabilizers to keep it from clumping, but they also prevent it from melting smoothly.
Be sure to use heavy cream (more than 35% milkfat) for the thickest, creamiest sauce.

Recipe variations and add-ins:

Other cheeses: Any other cheeses would also be welcome in this dish, such as Gouda, feta, provolone, gruyère, pepper jack, American, or Swiss.
Baconize it: Everyone loves the taste of bacon and cabbage. I like to add chopped fresh bacon to this recipe for a meaty, umami-rich flavor and extra protein, to boot.
Add meat: Another way to make this casserole hearty is to add chopped ham, chicken, or turkey. It also goes great with corned beef, of course.
Top it: I like to top my casserole with crunchy breadcrumbs or Ritz crackers for extra yum.
More vegetables: This is also delicious with extra vegetables such as broccoli, cauliflower, carrots, and potatoes.
Other herbs and spices: Add a pinch of nutmeg for depth of flavor or a bit of dry mustard for complexity.

Serving suggestions:

This cheesy dish is great with a corned beef sandwich for a casual dinner that will actually fill everyone up and leave you with leftovers. I love these leftovers because I can mix them into soup or a salad for lunch the next day. Try my recipe for these homemade corned beef sandwiches. They are just like the ones I used to get at the Jewish deli in New York City, with sauerkraut and homemade Russian dressing.

I also like to serve this cheesy cabbage gratin with this beef brisket that is so juicy and tender, it melts in your mouth. After rubbing it with seasoning, I just pop it in the oven and let it cook low and slow. The homemade sauce gives it a distinctive glaze, making it exquisite. For dessert, my rainbow chia pudding parfait is not only delicious but also beautiful, with 6 layers of colorful puree made from a variety of your favorite fruits.

How to store leftovers:

Refrigerate: Let the cheesy cabbage gratin cool completely before packing it in an airtight container so moisture does not build up and make it watery.
Freezing: Freezing is not recommended.
Reheating: I reheat my gratin in the oven at 350°F for 10-15 minutes.

Frequently asked questions

Why is my cheesy cabbage gratin watery?

Cabbage contains a high amount of water. As it cooks, the water is released and mixes with the other ingredients, making the sauce runny. This can be prevented by roasting it before baking, as in the instructions. This caramelizes the edges. I also sometimes salt the chopped cabbage and let it sit for 15 minutes to draw out excess water before roasting. Then, I rinse it and pat it dry.

Why is my cabbage bitter?

Cabbage can be bitter if it is harvested too soon. Being picked after a cold frost makes cabbage sweeter. Older, tougher cabbages can also be bitter. Try to pick a heavy, firm, bright green head with crisp, shiny leaves. The outer leaves should be fresh and tightly wrapped. Try to buy cabbage during peak season, which is late fall to early spring. Cabbage can also turn bitter if overcooked, so be careful not to cook it for too long.

Why did my cabbage turn tough?

Not cooking it long enough is one reason why cabbage may be tough. Make sure it is not undercooked. It will stay dense and fibrous until it is cooked enough to break down the cellular structure. On the other hand, if it gets cooked too long, it will also be hard to chew. But then it will also taste bitter, so you will know the difference. Finally, having been frozen before can make cabbage turn stringy and tough because of moisture loss and crystallization.

Why is my cabbage gratin separating?

The main reason this happens is the use of low-fat dairy. Be sure to use cream with at least 35% milkfat. Also, the cabbage should be roasted in the oven first before adding the cream. Heating the sauce too soon or at too high a temperature will cause the dairy to separate. Then, after it is finished cooking, let the casserole rest for 10 to 15 minutes before serving.

Cheesy cabbage gratin with three types of cheese.

More cabbage recipes:

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